Italian Spaghetti Sauce With Sausage And Meatballs Recipes

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ITALIAN SPAGHETTI SAUCE WITH MEATBALLS



Italian Spaghetti Sauce with Meatballs image

This is a recipe I got from my mother years ago -- it's great.

Provided by Jeremy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h20m

Yield 6

Number Of Ingredients 17

1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
1 egg, beaten
¾ cup chopped onion
5 cloves garlic, minced
¼ cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
¾ teaspoon dried basil
½ teaspoon ground black pepper

Steps:

  • In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
  • In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 g

ITALIAN SAUSAGE MEATBALLS



Italian Sausage Meatballs image

These Easy Italian Sausage Meatballs are juicy and so flavorful! This is a great recipe for serving a crowd! Simply roll, bake, and serve with your favorite sauce! These homemade meatballs are delicious on rolls, salads, or toss with pasta for classic spaghetti and meatballs!

Provided by Ashley Manila

Categories     Dinner

Time 25m

Number Of Ingredients 6

2 pounds ground sausage
2 large eggs
1 and 1/2 cups breadcrumbs
1 cup grated Parmesan cheese
2 cloves garlic, minced
1 cup lukewarm water

Steps:

  • Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper and set aside.
  • In a large bowl combine ground sausage, eggs, breadcrumbs, cheese, and garlic. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Don't over mix here or it'll make the meatballs tough. The mixture should be very moist but still hold its shape when rolled into meatballs.
  • Using an ice cream scoop or large spoon, scoop about one tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat.
  • Place the baking sheet in the oven to bake for 15 to 18 minutes, or until they're cooked though.
  • Toss with your favorite sauce and serve!

SPAGHETTI WITH ITALIAN MEATBALLS



Spaghetti with Italian Meatballs image

Sharon Crider sends this hearty spaghetti dinner from Junction City, Kansas. "It's one of my family's favorite recipes," she writes. "We enjoy servings of the sauce with a variety of pasta."

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 10 servings.

Number Of Ingredients 21

3/4 cup chopped onion
1 tablespoon olive oil
1 garlic clove, minced
1 can (28 ounces) Italian crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup water
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
MEATBALLS:
4 slices white bread, torn
1/2 cup water
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1 pound lean ground beef (90% lean)
2 tablespoons olive oil, divided
1 package (16 ounces) spaghetti

Steps:

  • In a large saucepan, cook onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, heat 1 tablespoon oil over medium heat. In batches, brown meatballs, adding more oil as needed. Remove to paper towels to drain. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink. , Cook spaghetti according to package directions; drain. Serve with meatballs and sauce.

Nutrition Facts : Calories 385 calories, Fat 11g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 612mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 4g fiber), Protein 21g protein.

SPAGHETTI WITH SICILIAN MEATBALLS



Spaghetti with Sicilian Meatballs image

Categories     Pasta     Pork     Tomato     Bake     Sauté     Kid-Friendly     Mother's Day     Dinner     Sausage     Fall     Bon Appétit     Peanut Free     Soy Free     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 19

Sauce
2 tablespoons olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
2 28-ounce cans diced tomatoes in juice
4 tablespoons chopped fresh basil
Meatballs
2/3 cup fresh breadcrumbs
3 tablespoons milk
1/3 cup freshly grated Parmesan cheese
1/4 cup finely chopped onion
3 tablespoons chopped fresh basil
1 large egg
1 garlic clove, minced
1/4 teaspoon ground black pepper
1 pound sweet Italian sausages, casings removed
2 tablespoons pine nuts, toasted
2 tablespoons dried currants
1 pound spaghetti

Steps:

  • For Sauce:
  • Heat oil in heavy large pot over medium-low heat. Add onion; sauté until golden, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes with juices and 2 tablespoons basil; bring to boil. Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in 2 tablespoons basil. Season with salt and pepper. Set sauce aside.
  • For Meatballs:
  • Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce.
  • Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain. Mound in dish. Bring sauce and meatballs to simmer. Spoon over spaghetti.

GRAMMA PANDOLFI'S PASTA SAUCE WITH MEATBALLS



Gramma Pandolfi's Pasta Sauce with Meatballs image

Provided by Keith Pandolfi

Categories     Pasta     Pork     Tomato     Kid-Friendly     Dinner     Ground Beef     Sausage     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 8-10

Number Of Ingredients 36

For the tomato sauce:
1/4 cup olive oil
1 large onion, chopped
1 garlic clove, finely chopped
4 ounces button mushrooms, trimmed, sliced (about 3 cups)
3 sweet Italian sausages, removed from casings (about 1 pound)
8 ounces ground beef
8 ounces ground pork
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 (12-ounce) can tomato paste
3 (28-ounce) cans crushed tomatoes
1 (28-ounce) can tomato sauce
For the meatballs:
3 sweet Italian sausages, removed from casings (about 1 pound)
8 ounces ground beef
8 ounces ground pork
1 small onion, chopped
1 cup breadcrumbs
1/2 cup grated Parmesan (about 3/4 ounce)
1/2 cup milk
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
Olive oil (for cooking)
For serving:
1 1/2 pounds spaghetti
Kosher salt
1/2 cup grated Parmesan (about 3/4 ounce)

Steps:

  • Make the tomato sauce:
  • Heat oil in a large stockpot over medium. Add onion, garlic, and mushrooms and cook, stirring occasionally, until soft, 6-8 minutes. Crumble sausage, beef, and pork with your fingers into onion mixture. Add kosher salt, pepper, celery salt, oregano, garlic powder, and onion powder and cook, breaking up meat with a wooden spoon, until browned and cooked through, 3-5 minutes. Add tomato paste and cook, stirring occasionally, 15 minutes. Add crushed tomatoes and tomato sauce. Stir to combine, then reduce heat to medium-low and simmer, stirring occasionally, at least 3 hours and up to 8.
  • Cook the meatballs:
  • Meanwhile, combine sausage, beef, pork, onion, breadcrumbs, Parmesan, milk, kosher salt, pepper, celery salt, oregano, garlic powder, and onion powder in a large bowl, breaking up meat with a wooden spoon. Using your hands, form mixture into 1" balls and chill until sauce is ready.
  • When sauce is ready, heat 1-2 Tbsp. oil in a large skillet over medium-high. Working in batches, add meatballs (without crowding) and cook, turning frequently, until browned on all sides, about 5 minutes per batch, adding more oil as needed. Transfer meatballs to a rimmed baking sheet as you finish cooking each batch.
  • Reserve 2 cups tomato sauce, then add meatballs to remaining sauce in stockpot. If your pot is not large enough, divide sauce and meatballs between 2 pots. Cover and continue to simmer until meatballs are cooked through, 10-15 minutes.
  • Cook spaghetti and serve:
  • When meatballs and sauce are almost ready, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid, and return pasta to pot over medium-low heat. Spoon reserved 2 cups tomato sauce over pasta and toss to coat. Add pasta cooking liquid, 1/4 cup at a time, as needed to loosen sauce and coat pasta.
  • Divide pasta among plates and top with meatballs and remaining sauce. Sprinkle with Parmesan.
  • Do Ahead
  • Sauce can be made, cooled, and chilled for up to 5 days or frozen for up to 3 months. Meatballs can be shaped and chilled 1 day ahead. Meatballs can be cooked in sauce, cooled, and chilled for up to 5 days or frozen for up to 3 months.

ITALIAN TOMATO SAUCE WITH MEATBALLS AND SAUSAGE



Italian Tomato Sauce With Meatballs and Sausage image

My best Italian Sauce. I make big batches and freeze it in containers for those nights we want a quick meal. My son says there is no better smell then the smell of my sauce simmering on the stove. I allow them a quick taste by dipping with a slice of Italian Bread.

Provided by DianeNJ

Categories     < 4 Hours

Time 3h40m

Yield 3-4 quarts, 12-16 serving(s)

Number Of Ingredients 14

olive oil
2 large onions, sliced and chopped
3 garlic cloves, chopped
2 (28 ounce) cans crushed tomatoes
2 (28 ounce) cans whole tomatoes in puree
2 (8 ounce) cans tomato sauce
0.5 (6 ounce) can tomato paste
3 tablespoons dried basil or 6 -8 leaves fresh basil leaves
3 tablespoons dried oregano
3 teaspoons sugar
salt
pepper
2 -3 lbs sweet Italian sausage links
24 meatballs (#105179)

Steps:

  • Lightly coat bottom of a large 8 quart stock pot with Olive oil(roughly 3-4 Tbs.) Starting with a higher heat,heat oil and add onions. Stir to coat and cook 1-2 minutes. Add garlic and cook till all are soft not browning. Add two cans of crushed tomatoes. Lower heat just a bit to avoid splatting. With your hands crush the whole tomatoes into smaller pieces in a large bowl, leaving some larger pieces.(this adds the love) Add to pot. Stir and cook 1-2 minutes. Add 2 cans of tomato sauce. Use water to rinse out large cans and add the tomato paste to the water in the large can and stir to dissolve. Add to the pot and stir well. Add basil, oregano and sugar, salt and pepper. Bring back to a bubble and lower heat and simmer.
  • Bake 2-3 lbs. Sweet Italian Sausage in a 350 degree oven for 45 minutes. Add to sauce.
  • Do not clean the pan.
  • Make My Italian Meatballs #105179 then add to pan from sausage to bake. Add to sauce and continue to simmer 1-2 hours.
  • Serve over your favorite pasta. Enjoy!

ITALIAN RAGU WITH MEATBALLS AND SAUSAGE



Italian Ragu with Meatballs and Sausage image

Provided by Food Network

Categories     appetizer

Time 5h

Yield 6 to 8 servings as a first course

Number Of Ingredients 17

1/2 cup extra-virgin olive oil
1 medium onion, finely diced
2 cloves garlic, peeled, left whole
2 quarts San Marzano plum tomatoes, peeled and passed through a food mill or processor
Salt and freshly ground black pepper
12 to 15 fresh basil leaves
1 pound ground beef
1 pound ground veal (or ground pork may also be added)
Several pieces of day old bread, crust removed, about 3 slices
1/4 cup milk
2 whole eggs
1 tablespoon finely chopped garlic
1/4 cup chopped Italian parsley leaves
1/3 cup grated Parmesan
Salt and pepper
Rigatoni, cooked
2 pounds Italian pork sausage with fennel seeds

Steps:

  • In a large sauce pot (8-quart size minimum), heat 1/4 cup of the olive oil on a very low flame. Add the diced onion and cook slowly until it has turned translucent. Do not brown the onion, but allow it to almost melt away. Add the garlic cloves and very lightly cook them in the oil until golden before adding the tomatoes and all their juices. Add salt and pepper to taste, and the basil leaves and set the heat on low. Allow the tomatoes to cook at very low heat for at least 2 hours before adding the meat.
  • Make the meatballs: mix the ground beef and veal together in a large bowl. Combine the bread and milk and mash together to form a paste; add the bread to the ground meat. Add the eggs, garlic, parsley, cheese, salt, and pepper to the meat mixture and combine all the ingredients using your fingers to mix uniformly, but do not over mix or the meat will dry out when cooked. Pick up 2 tablespoons of the mixture and roll it into a ball shape, between the palms of your hands. Do this until you have used all the meat. This should yield approximately 24 meatballs.
  • Place the remaining olive oil in a heavy skillet and heat over medium flame. Add the meatballs in 1 layer and brown on all sides before removing. Do this to the remaining meatballs until all are browned to a caramelized color. After all the meatballs have been browned and removed from the skillet, add the sausage links and brown well, following the same method as the meatballs. When all the meat has cooked, add to the tomato ragu, which has been cooking for 2 hours and cook an additional hour. Serve the tomato ragu over rigatoni pasta cooked to manufacturer's directions. Serve the meats on another plate as a second course.

RESTAURANT STYLE SPAGHETTI SAUCE WITH SAUSAGE



Restaurant Style Spaghetti Sauce with Sausage image

It's easy to make restaurant-style Spaghetti Sauce using just a few ingredients. Adding sausage makes the sauce even more flavorful, but if you don't eat meat its okay to leave it out. This is the recipe I used throughout my long restaurant career.

Provided by Chef Dennis Littley

Categories     Sauce

Number Of Ingredients 9

4 cloves fresh garlic (chopped)
120 ounces crushed tomato ((four 28-32 ounce cans) San Marzano if possible)
2 pounds sweet Italian sausage
2 bunches fresh basil (finely chopped)
1 medium onion (diced)
1/2 cup olive oil
1 tbsp sea salt (or more to taste)
1/2 tsp black pepper (or more to taste)
1 tbsp sugar (optional)

Steps:

  • In a large heated skillet or saucepot add olive oil and sausage. Saute sausage on both sides until it browns.
  • When the sausage has browned add the diced onion and chopped garlic. Continue cooking until the onions are translucent, but do not allow them to burn!
  • Add crushed tomatoes, rinse cans with just a little water and add to the sauce (if crushed tomatoes are not available use whole tomatoes and crush by hand or with an immersion blender).
  • add chopped basil, sea salt and black pepper to taste (don't over season, you can always add more later). If you choose to add sugar now is the time to add it.
  • After your sauce has reached a boil, reduce the heat to simmer and continue to cook for at least two hours. If you've got the time let it simmer for 4-6 hours for an amazingly rich tomato sauce.

Nutrition Facts : Calories 321 kcal, Carbohydrate 15 g, Protein 11 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 43 mg, Sodium 1090 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

ITALIAN SPAGHETTI SAUCE WITH SAUSAGE AND MEATBALLS



Italian Spaghetti Sauce With Sausage and Meatballs image

This is one of my favorite recipes to make for friends when we have them over for dinner. Italian is casual, simple to make and inexpensive. Start this early in the day, let it simmer for a few hours and right before the guests arrive, boil your pasta, toast the garlic bread and toss up a Caesar salad...nothing else could be so simple. This recipe makes a full 6 quarts so it will feed an army. It freezes very well so I package the leftovers in containers for simple and delicious weekday meals.

Provided by Carrie September

Categories     Sauces

Time 4h

Yield 6 quarts

Number Of Ingredients 16

1 1/2 lbs sweet Italian sausage
1 1/2 lbs hot Italian sausage
1 tablespoon olive oil
2 (29 ounce) cans Contadina tomato sauce
2 (29 ounce) cans of contadina tomato puree
2 minced garlic cloves
3 tablespoons dried basil
2 teaspoons dried oregano
1 teaspoon salt
1 (18 ounce) can Contadina tomato paste
1 tablespoon beef base
3 lbs ground beef
1 1/2 cups seasoned dry bread crumbs
3/4 cup milk
1 1/2 teaspoons Worcestershire sauce
2 large eggs

Steps:

  • Cut the sausage links in half and place them into a 6 quart stock pot.
  • Add the olive oil and garlic, stir to coat; brown on medium heat stirring often to keep them from burning.
  • Add the tomato sauce, puree, basil, oregano and salt to the browned sausage and reduce heat to low; cover and slow simmer.
  • MEATBALLS.
  • Mix ground beef, breadcrumbs, milk, Worcestershire and eggs together in a bowl.
  • Shape meatballs into size of your choice and place into a shallow glass baking pan.
  • Preheat oven to 400°F and bake meatballs from 20-40 minutes depending upon size.
  • Add meatballs to the sauce and let simmer for 3 hours;stir occasionally and skim the fat off the top so the sauce is not greasy when it is done.
  • Add the tomato paste 1 hour before the sauce is done to thicken it up.
  • 1/2 hour after adding the tomato paste test the sauce; if it is too sweet from the paste add the beef base to counteract the sweetness--if not, leave this out and enjoy!

Nutrition Facts : Calories 1497.7, Fat 83, SaturatedFat 30, Cholesterol 328, Sodium 5382.9, Carbohydrate 92.6, Fiber 15.5, Sugar 38.8, Protein 101.8

SUNDAY SAUCE



Sunday Sauce image

In many Italian American households, Sunday means there's red sauce simmering all day on the stove. It might be called sauce, sugo or gravy, and surely every family makes it differently, but the result is always a tomato sauce rich with meat. This recipe (which you can also make in a slow cooker) follows a classic route of using shreddy pork shoulder, Italian sausage and meatballs. Once the sauce is done, coat pasta in the sauce, spoon some meat on top and share it with the whole family alongside a green salad, crusty bread and red wine. The sauce can keep refrigerated for up to one week and frozen for up to three months.

Provided by Ali Slagle

Categories     dinner, pastas, main course

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 12

2 pounds boneless pork shoulder, cut into 3-inch chunks
Kosher salt and black pepper
1/4 cup extra-virgin olive oil, plus more as needed
1 pound hot or sweet Italian sausage, or a combination
1 yellow onion, coarsely chopped
6 garlic cloves, smashed and peeled
1/3 cup red wine
2 (28-ounce) cans crushed tomatoes
3 basil sprigs
1 pound uncooked homemade or store-bought meatballs
1 1/2 pounds tubular or long noodles, like rigatoni or spaghetti
Grated Parmesan or pecorino, for serving

Steps:

  • Season the pork shoulder all over with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to a bowl as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the bowl.
  • Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stir, scrape up the browned bits on the bottom of the pan and cook until the wine is nearly evaporated, 2 to 4 minutes.
  • Add the tomatoes and basil, then fill one of the 28-ounce cans with water. (You'll use it in a second.) Return the pork shoulder and sausages to the pot, along with any accumulated juices in the bowl. Nudge them around so they are submerged. Add the meatballs on top, then add enough water from the can to cover the meat. (There's no need to stir.) Partly cover the pot, bring to a simmer over medium-high heat, then reduce heat to a gentle simmer and cook, stirring occasionally, until the pork shoulder falls apart when shredded with a fork, 2 to 2½ hours.
  • When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta cooks, slice the sausage and shred the pork shoulder. Transfer to a platter along with the meatballs and a few spoonfuls of sauce. Reserve ½ cup pasta water, then drain and add the pasta to the pot of sauce. Over medium heat, toss the pasta with the sauce, adding pasta water as needed until the sauce clings to the pasta.
  • Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and platter of meat at the table.

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ITALIAN SPAGHETTI SAUCE WITH SAUSAGE AND MEATBALLS RECIPES
Mix cooked sauce with hot pasta and remove bay leaf from sauce before serving. Nutrition Facts : Calories 339.2 calories, Carbohydrate 11.4 g, Cholesterol 58.1 mg, Fat 24.6 g, Fiber 2.3 g, Protein 18.5 g, SaturatedFat 8.5 g, Sodium 1517.8 mg, Sugar 5.9 g
From tfrecipes.com


SPAGHETTI AND ITALIAN SAUSAGE MEATBALLS - ALL INFORMATION ...
Italian Spaghetti Sauce With Sausage and Meatballs Recipe ... new www.food.com. MEATBALLS. Mix ground beef, breadcrumbs, milk, Worcestershire and eggs together in a bowl. Shape meatballs into size of your choice and place into a shallow glass baking pan. Preheat oven to 400°F and bake meatballs from 20-40 minutes depending upon size. Add ...
From therecipes.info


ITALIAN SPAGHETTI WITH MEATBALLS AND HOT SAUSAGE - RECIPE ...
Home > Recipes > International > Italian Spaghetti with Meatballs and Hot Sausage. Printer-friendly version . ITALIAN SPAGHETTI WITH MEATBALLS AND HOT SAUSAGE : 4 lg. cans (29 oz.) Hunts All Natural Tomato Sauce 1 tbsp. sugar (optional) (should be added at end of cooking time) 4 to 6 basil leaves or 1 tsp. crushed basil 1/4 tsp. crushed red pepper (optional) …
From cooks.com


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